Roasted Green Beans with Kala­mata Olive Vi­nai­grette

Green beans might have been the most ho-hum of gar­den grown veg­eta­bles—be­fore this recipe, that is. In­stead of stir-fry­ing or sautéing as usual, treat your­self to roasted green beans. In a hot oven, string beans caramelize won­der­fully while still main­tain­ing their crunch. They’re fan­tas­tic sim­ply sprin­kled with salt and pep­per, but also wor­thy of fatty olives, pun­gent gar­lic, and some bright­ness from lemon.